TAHINI TUNA SALAD
Garlicky tahini brings our favorite healthy convenience food -- canned tuna -- to the next level in this easy salad.
Provided by Silvana Nardone
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.
Nutrition Facts : Calories 222.7, Fat 13.2 grams, SaturatedFat 2.3 grams, Cholesterol 29.1 milligrams, Sodium 235 milligrams, Carbohydrate 9.4 grams, Fiber 2.9 grams, Protein 20.5 grams, Sugar 0.5 grams
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
BEET AND PARSLEY SALAD
Active time: 25 min Start to finish: 25 min
Time 25m
Number Of Ingredients 8
Steps:
- Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).
- Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
- *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).
LEBANESE TUNA TAHINI SALAD
I've recently discovered tahini and absolutely love it! In this healther adaptation of tuna salad, tahini replaces mayonnaise as the emulsifier and adds unique flavor along with the Middle Eastern spices. I like to add apples to my tuna salad for a contrasting sweet, tart flavor.
Provided by Stephanie Z.
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a food processor blend together the tahini, yogurt, lemon juice, garlic, parsley, and spices.
- Season with salt and pepper to taste.
- In a bowl toss the tuna, onion, celery, and apples lightly with the dressing to coat.
- Serve in a whole wheat pita with tomatoes, cucumber, and lettuce.
Nutrition Facts : Calories 181.7, Fat 6.2, SaturatedFat 1.2, Cholesterol 40.9, Sodium 543.6, Carbohydrate 5.9, Fiber 1.4, Sugar 2.1, Protein 25.2
TUNA SOUVLAKI PASTA SALAD
A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!
Provided by JARRIE
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
- Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 24.9 g, Cholesterol 8.9 mg, Fat 12.7 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 482.1 mg, Sugar 3.1 g
LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING
Steps:
- Make the dressing:
- In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
- Make the tuna salad:
- In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.
GREEK-STYLE TUNA SALAD SANDWICHES
Tired of the same old tuna sandwich? Welcome a Greek-style version.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix tuna, bell peppers, cheese and celery.
- Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
- Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.
Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 40 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 1280 mg, Sugar 5 g, TransFat 1 g
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